October 22, 2008

Louise Slice

Before you ask, I don’t know why this delicious old fashioned slice from Australia and New Zealand is named ‘Louise’. It was probably first made by someone named Louise, one can only assume… It is also known more unimaginatively as ‘Raspberry Coconut Slice’. It has a melt-in-the-mouth biscuit base and a delicate coconut macaroon topping with a yummy raspberry jam centre.Makes 24 squares

Coconut Macaroon Topping:
2 egg whites
115g (4 oz) caster sugar
55g (2 oz) desiccated coconuthttps://cornercafe.wordpress.com/[Preparation]Biscuit Base:
1. Preheat oven to 180°C. Grease the sides of a 3cm-deep 30cm x 20cm lamington or slice tin. Line base and two long sides with baking paper, extending paper 2cm above edge of tin (pic #1).
2. Sift plain flour and baking powder together and set aside. Cream softened butter and sugar until pale and fluffy. Beat in the egg yolks until combined. Fold in sifted flour mixture lightly until the mixture is crumbly (pic #2).
3. Transfer mixture to the prepared tin. Press down to compact with the back of a spoon or the flat underside of a glass (pic #3).

4. Spread the slightly warmed raspberry jam evenly over the biscuit mixture (pic #4). Spoon macaroon topping over jam and smooth the surface (pic #5).
5. Bake in preheated oven for about 25 minutes or until the topping is golden brown in colour. Remove from oven and let cool in tin.
6. When cold, remove slice from the tin, peel off the paper and cut into 24 squares of 5cm x 5cm.

Coconut Macaroon Topping:
Place egg whites in a clean, dry bowl and use an electric beater to whisk until soft peaks form. Gradually add sugar and whisk until thick and glossy. Use a metal spoon to gently fold in the coconut.

Taste: Delicate, light and melt-in-the-mouth with a delicious raspberry flavourConsume: Best within one weekStorage: Store in airtight containerRecipe References: Adapted from various internet recipes